TW201733448A - Fat or oil composition exhibiting anti-oxidation properties - Google Patents

Abstract

The present invention addresses the problem of providing a fat or oil composition that exhibits unprecedentedly high oxidation stability by using a simple method. The present invention was accomplished by discovering that the effect of extremely high oxidation stability is achieved by a fat or oil composition which contains a water-soluble antioxidant and sugar, involves the dispersion of a water phase containing at least a given amount of a water-soluble solid into an oil phase, and also contains a prescribed amount of water.

Description

Antioxidant oil composition

The present invention relates to an antioxidant oil-and-fat composition comprising a food or food additive and having strong antioxidant power, and a method for producing the same.

It is known that an oxidation preventing effect can be obtained by adding a water-soluble oxidation preventing agent to fats and oils (Patent Document 1).

Patent Document 2 describes an oil and fat which imparts oxidation stability by using a water-soluble tea polyphenol and an emulsifier.

Patent Document 3 describes that chlorogenic acids having a specific composition are further added with saccharides to enhance antioxidant activity.

Patent Document 4 describes "an oily composition containing a tea extract for deodorization and oxidation prevention, which contains a solid phase of a tea extract and is dispersed in an oily component containing an oil component and an emulsifier of HLB10 or less. The solid phase containing the tea extract is fine particles having an average particle diameter of 5 μm or less, and the water content in the solid phase or the content of the aqueous alcohol solution is 30% by weight or less.

Patent Document 5 describes "oil-soluble oxygen having an average particle diameter of 40 to 120 nm which is transparently dispersed in fats and oils containing water-soluble antioxidant components derived from natural materials. Preventive agent. "

Patent Document 6 describes "a lipophilic oxidation inhibitor which emulsifies water in a lipophilic emulsifier oil by gallic acid, a water-soluble antioxidant, and an oil-soluble antioxidant."

Patent Document 7 describes "an oil-and-fat composition characterized in that (A) ascorbic acid and/or a salt thereof is added in an amount of 0.0001 to 1 part by weight based on 100 parts by weight of the fat or oil, and (B) is selected from citric acid and citric acid. At least one of 0.001 to 1 part by weight of salt, malic acid and malate."

TBHQ (tert-butyl hydroquinone) is disclosed as a strong synthetic antioxidant (Non-Patent Document 1), and when a new antioxidant is screened, it is used as an index (Non-Patent Document 2).

[Previous Technical Literature] [Patent Literature]

[Patent Document 1] International Publication WO2O01/096506

[Patent Document 2] International Publication WO2013/172348

[Patent Document 3] Japanese Patent Laid-Open No. Hei 9-143465

[Patent Document 4] Japanese Patent Laid-Open Publication No. 2000-229118

[Patent Document 5] Japanese Patent Laid-Open Publication No. 2013-159730

[Patent Document 6] Japanese Patent Laid-Open Publication No. 2002-142673

[Patent Document 7] Japanese Patent Laid-Open Publication No. Hei 9-235584

[Non-patent literature]

[Non-Patent Document 1] J Am Oil Chem Soc Vol. 58 No. 3 Page. 275-278 (1981.03)

[Non-Patent Document 2] LWT Food Sci Technol Vol.41 No.5 Page.816-825 (2008.06)

An object of the present invention is to provide an antioxidant oil-and-fat composition which has a strong oxidation stability which has not been obtained in the past by a simple method. Further, the antioxidant oil-and-fat composition is desirable for maintaining its effectiveness for a long period of time.

By using the techniques disclosed in Patent Documents 1 and 2, it is possible to obtain a grease having a certain degree of oxidation stability improvement.

However, Patent Document 1 is basically used for fats and oils for frying, and does not consider a state in which a certain amount or more of water is contained. In the final analysis, the effect of containing polyunsaturated fatty acid oils that are extremely susceptible to oxidative degradation is not taught as compared to fats for frying.

Patent Document 2 is also similar to Patent Document 1, and is preferably used for a fat for heating conditioning such as frying, and does not consider a state in which a certain amount or more of water is contained. Moreover, the effect of containing a polyvalent unsaturated fatty acid oil is not taught.

In Patent Document 3, it is necessary to have a specific composition of chlorogenic acids, and the versatility is low. Further, in principle, it is difficult to use a water-soluble antioxidant as an oxidation preventing agent for fats and oils. Moreover, it is not as problematic as the present invention, and it is taught that it is extremely powerful against fats and oils. Antioxidant power.

Patent Document 4 is a tea extract which is substantially dehydrated and solid in a state of being dispersed in oil, and does not teach a strong oxidation preventing effect such as prevention of oxidation of PUFA oil.

In Patent Document 5, as described in the examples, it can be used as an antioxidant user, and it is substantially limited to catechins, and it is necessary to use a water-soluble emulsifier or the like, and it is often limited. In addition, its antioxidant power is less than 1.5 times that of the control oil (corn oil), and it is not considered to impart oxidation stability to the polyunsaturated fatty acid oil having a very low oxidation stability compared to corn oil.

In Patent Document 6, it is necessary to use gallic acid or an oil-soluble antioxidant, and the preparation is complicated. Further, the evaluation of the effect was carried out only for lard, and the effect of containing a polyvalent unsaturated fatty acid oil having a oxidation stability much lower than that of lard could not be expected.

Again, reference is made to the use of glucose in one part of the examples. However, it is only mentioned that this is a desirable effect as an amine sugar reactant, and the existence of the sugar itself is not taught to enhance the effect of the water-soluble antioxidant.

In Patent Document 7, one or more of citric acid, citrate, malic acid, and malic acid salt must be used, and the flavor may be affected depending on the amount used. Further, in the specification, the description may be made of the sugar alcohol or the liquid sugar in the case where the water is emulsified in the oil. However, the examples are not used in the examples, and the effects thereof are not disclosed.

TBHQ is a powerful antioxidant, but at this stage, Japan is not recognized as a food. In reality, in order to further enhance the oxidation stability of polyunsaturated fatty acids containing a large amount of oil, it is speculated to pursue the antioxidant power beyond TBHQ. Of course, it must be used as food.

Even if you look at traditional technology, although there are those who claim to be antioxidant, the actual performance is resistant. The oxidizing power is limited, and there is no oxidation resistance to the extent that the oil having such low stability can impart oxidation stability to the oil containing a polyvalent unsaturated fatty acid, and further improvement of the antioxidant power in this field is considered It is difficult.

However, the inventors conducted further research. As a result, it has been found that an antioxidant oil-and-fat composition containing a water-soluble antioxidant and a saccharide and containing an aqueous phase of a certain amount or more of a water-soluble solid component dispersed in an oil phase contains a predetermined amount of water, but is extremely strong. The present invention is accomplished by the oxidation stability effect.

That is, the invention relates to:

(1) An antioxidant oil-and-fat composition characterized in that: 1 to 38% by weight of the aqueous phase is dispersed in the oil phase, and contains 0.5 to 18% by weight of water; and the aqueous phase contains 2.5 to 65% by weight of the aqueous phase. The water-soluble antioxidant is further added with a saccharide so that the water-soluble solid component in the aqueous phase is 18 to 79% by weight in total.

(2) The antioxidant oil composition according to the above aspect, wherein the oil phase contains one or more selected from the group consisting of polyglycerol condensed ricinole ester, sugar ester, glycerin fatty acid ester, and lecithin. An oil-soluble emulsifier, which is 0.7 to 9 times the weight of water.

(3) The antioxidant oil-and-fat composition according to (1), wherein the water-soluble antioxidant is at least one selected from the group consisting of vitamin C, amino acid, and catechin.

(4) The antioxidant oil-and-fat composition of (2), wherein the water-soluble antioxidant is at least one selected from the group consisting of vitamin C, amino acid, and catechin.

(5) The antioxidant oil composition according to (3), wherein the amino acid is selected from the group consisting of glycine, glutamic acid, alanine, valine, lysine, tryptophan, and methyl sulfide. Aminic acid, proline, serine, histidine, isoleucine, leucine, phenylalanine, arginine, threonine, cysteamine One or more of acid, aspartic acid, glutamine, and aspartame.

(6) The antioxidant oil composition according to (4), wherein the amino acid is selected from the group consisting of glycine, glutamic acid, alanine, valine, lysine, tryptophan, and methyl sulfide. Aminic acid, proline, serine, histidine, isoleucine, leucine, phenylalanine, arginine, threonine, cysteine, aspartic acid, glutamine, One or more of aspartame.

(7) The antioxidant oil-and-fat composition of (6), wherein the saccharide is one or more selected from the group consisting of sugar alcohol, glucose, sucrose, dextrin, maltose, and oligosaccharide.

(8) The antioxidant oil composition according to any one of (1) to (5) wherein the saccharide is one selected from the group consisting of sugar alcohol, glucose, sucrose, dextrin, maltose, and oligosaccharide. the above.

(9) A method for producing an antioxidant oil composition, characterized by comprising the following steps: 1. The step of preparing the aqueous phase comprises: 2.5 to 65% by weight of a water-soluble antioxidant in the aqueous phase, and further adding a saccharide to make the water-soluble solid component in the aqueous phase a total of 18 to 79% by weight; The step of dispersing the aqueous phase in the oil phase is such that the ratio of the aqueous phase is from 1 to 38% by weight, and the moisture in the antioxidant oil composition is from 0.5 to 18% by weight.

(10) The method of the present invention, wherein the oil phase contains one or more oil-soluble ones selected from the group consisting of polyglycerol condensed ricinole esters, sugar esters, glycerin fatty acid esters, and lecithin. The emulsifier is 0.7 to 9 times the weight of the water in the antioxidant oil composition.

(11) The method according to the above aspect, wherein the water-soluble antioxidant is one or more selected from the group consisting of vitamin C, amino acid, and catechin.

The production method according to the above aspect, wherein the water-soluble antioxidant is one or more selected from the group consisting of vitamin C, amino acid, and catechin.

(13) The production method according to (11), wherein the amino acid is selected from the group consisting of glycine, Gluten, alanine, valine, lysine, tryptophan, methionine, valine, serine, histidine, isoleucine, leucine, phenylalanine, spermine One or more of acid, sulphate, cysteine, aspartic acid, glutamine, and aspartame.

(14) The method according to (12), wherein the amino acid is selected from the group consisting of glycine, glutamic acid, alanine, valine, lysine, tryptophan, and methionine. Proline, serine, histidine, isoleucine, leucine, phenylalanine, arginine, threonine, cysteine, aspartate, glutamine, aspartame One or more of the amines.

(15) The method according to the above aspect, wherein the saccharide is one or more selected from the group consisting of sugar alcohol, glucose, sucrose, dextrin, maltose, and oligosaccharide.

(16) The method according to the above aspect, wherein the saccharide is one or more selected from the group consisting of sugar alcohol, glucose, sucrose, dextrin, maltose, and oligosaccharide.

(17) The method according to the above aspect, wherein the saccharide is one or more selected from the group consisting of sugar alcohol, glucose, sucrose, dextrin, maltose, and oligosaccharide.

(18) The method according to the above aspect, wherein the saccharide is one or more selected from the group consisting of sugar alcohol, glucose, sucrose, dextrin, maltose, and oligosaccharide.

(19) The method according to the above aspect, wherein the saccharide is one or more selected from the group consisting of sugar alcohol, glucose, sucrose, dextrin, maltose, and oligosaccharide.

(20) The method according to the above aspect, wherein the saccharide is one or more selected from the group consisting of sugar alcohol, glucose, sucrose, dextrin, maltose, and oligosaccharide.

(21) A method for producing an antioxidant oil-and-fat composition, characterized in that the moisture contained in the antioxidant oil-and-fat composition obtained by the production method according to any one of (9) to (20) is dehydrated. ~76% by weight, the moisture in the antioxidant oil composition is 0.5~1 8 wt%.

(22) A composition containing an unsaturated fatty acid oil and fat, which is characterized in that the antioxidant oil-and-fat composition according to any one of (1) to (7) is contained in an amount of 0.1 to 100% by weight.

(23) A composition containing an unsaturated fatty acid oil and fat, characterized in that the antioxidant oil-and-fat composition according to (8) is contained in an amount of 0.1 to 100% by weight.

(24) The unsaturated fatty acid-containing oil composition according to (22), wherein the total content of DHA and EPA is 0.1 to 60% by weight.

(25) The unsaturated fatty acid-containing oil composition according to (23), wherein the total content of DHA and EPA is 0.1 to 60% by weight.

Or in other words, it is about:

(31) An antioxidant oil-and-fat composition characterized in that: 1 to 38% by weight of the aqueous phase is dispersed in the oil phase, and contains 0.5 to 18% by weight of water; and the aqueous phase contains 2.5 to 65 by weight of the aqueous phase. A water-soluble antioxidant of %, and further adding a saccharide to make the water-soluble solid component in the aqueous phase a total of 18 to 79% by weight.

(32) The antioxidant oil composition according to the above aspect, wherein the oil phase contains one or more selected from the group consisting of polyglycerol condensed ricinole ester, sugar ester, glycerin fatty acid ester, and lecithin. An oil-soluble emulsifier, which is 0.7 to 6.8 times the weight of water.

(33) The antioxidant oil-and-fat composition of (31) or (32), wherein the water-soluble antioxidant is one or more selected from the group consisting of vitamin C, amino acid, and catechin.

(34) The antioxidant oil composition according to (33), wherein the amino acid is selected from the group consisting of glycine, alanine, valine, threonine, serine, proline, and phenylalanine. One or more of them.

(35) The antioxidant oil-and-fat composition according to any one of (31), wherein the saccharide is one selected from the group consisting of sugar alcohol, glucose, sucrose, dextrin, maltose, and oligosaccharide. the above.

(36) A method for producing an antioxidant oil composition, characterized by comprising the following steps: 1. The step of preparing the aqueous phase comprises: 2.5 to 65% by weight of a water-soluble antioxidant in the aqueous phase, and further adding a saccharide to make the water-soluble solid component in the aqueous phase a total of 18 to 79% by weight; The step of dispersing the aqueous phase in the oil phase is such that the ratio of the aqueous phase is from 1 to 38% by weight, and the moisture in the antioxidant oil composition is from 0.5 to 18% by weight.

(37) The method of the present invention, wherein the oil phase contains one or more oil-soluble ones selected from the group consisting of polyglycerol condensed ricinole esters, sugar esters, glycerin fatty acid esters, and lecithin. The emulsifier is 0.7 to 6.8 times the weight of the water relative to the antioxidant oil composition.

The production method according to the above aspect, wherein the water-soluble antioxidant is one or more selected from the group consisting of vitamin C, amino acid, and catechin.

(39) The method according to (38), wherein the amino acid is selected from the group consisting of glycine, alanine, valine, threonine, serine, proline, and phenylalanine. More than one species.

(40) The method according to any one of (36) to (39), wherein the saccharide is one or more selected from the group consisting of sugar alcohol, glucose, sucrose, dextrin, maltose, and oligosaccharide.

(41) An unsaturated fatty acid oil-and-fat composition containing 0.1 to 100% by weight of the antioxidant oil-and-fat composition according to any one of (31) to (35).

(42) The unsaturated fatty acid-containing oil composition according to (41), wherein the total content of DHA and EPA is 0.1 to 40% by weight.

(43) A method for producing a composition comprising an unsaturated fatty acid oil, which is characterized by being unsaturated And the fat or oil composition as described in any one of (31)-(35), and the compounding ratio is 0.1-99 weight%.

(44) A method for preventing oxidation of an unsaturated fatty acid oil-and-fat composition, which comprises an unsaturated fatty acid oil and fat, and the fat or oil composition according to any one of (31) to (35), wherein the ratio is 0.1~ 99% by weight.

Further, its related

(51) A grease composition containing 1.9 to 18% by weight of water, which satisfies the following requirements; Containing 3-65% by weight of water-soluble antioxidant in the aqueous phase; 2. In the aqueous phase, if necessary, containing sugars, containing a total of 18 to 75% by weight of water-soluble solid components; 4.3 to 38% by weight of the aqueous phase is dispersed in the oil phase at a particle diameter of 300 nm or less.

(52) The oil or fat composition according to the above aspect, wherein the aqueous phase contains one or more sugars selected from the group consisting of sugar alcohol, glucose, sucrose, and dextrin.

(53) The oil-fat composition according to the above-mentioned item, wherein the oil phase contains one or more oil-soluble emulsifiers selected from the group consisting of polyglycerol condensed ricinole ester, sugar ester, and glycerin fatty acid ester. And it is 0.7 to 6.8 times the weight of water.

(54) The oil-fat composition according to the above aspect, wherein the oil phase contains one or more oil-soluble emulsifiers selected from the group consisting of polyglycerin condensed ricinole ester, sugar ester, and glycerin fatty acid ester. And it is 0.7 to 6.8 times the weight of water.

(A) The oil-and-fat composition of the above-mentioned (50), wherein the water-soluble antioxidant is one or more selected from the group consisting of vitamin C, amino acid, and catechin.

(56) The oil and fat composition according to (53), wherein the water-soluble antioxidant is selected One or more of vitamin C, amino acid, and catechin.

(57) The oil-and-fat composition of (54), wherein the water-soluble antioxidant is one or more selected from the group consisting of vitamin C, amino acid, and catechin.

The oil-and-fat composition of (56), wherein the amino acid is one or more selected from the group consisting of glycine, valine and serine.

(A) The oil-and-fat composition of (57), wherein the amino acid is one or more selected from the group consisting of glycine, lysine, and serine.

(60) A method for producing a fat or oil composition, comprising the steps of: 1. The step of preparing the aqueous phase is characterized in that the aqueous phase contains 3 to 65% by weight of a water-soluble antioxidant, and the sugar is contained as required, so that the water-soluble solid component in the aqueous phase is 18 to 75% by weight in total; The step of forming a water-based oil-and-fat composition in the oil is to add an aqueous phase so that the aqueous phase in the oil phase is 4.3 to 38% by weight, and the water content in the oil and fat composition is 1.9 to 18% by weight, and the particle diameter is 300 nm or less. .

The production method according to the above aspect, wherein the saccharide is one or more selected from the group consisting of sugar alcohol, glucose, sucrose, and dextrin.

(62) The method of the present invention, wherein the oil phase contains one or more oil-soluble emulsifiers selected from the group consisting of polyglycerol condensed ricinole esters, sugar esters, and glycerin fatty acid esters. It is 0.7 to 6.8 times the weight of water relative to the oil composition.

The production method according to the above aspect, wherein the water-soluble antioxidant is one or more selected from the group consisting of vitamin C, amino acid, and catechin.

The production method according to the item (63), wherein the amino acid is selected from the group consisting of glycine, One or more of valine and serine.

(65) The method according to (63), wherein the moisture contained in the oil and fat composition is partially dehydrated by 12 to 76% by weight, and the water content in the oil and fat composition is 1.9 to 18% by weight.

The production method according to the above aspect, wherein the water-soluble antioxidant is one or more selected from the group consisting of vitamin C, glycine, valine, serine, and catechin; The moisture contained in the material is dehydrated by 12 to 76% by weight, so that the moisture content in the oil composition is 1.9 to 18% by weight.

(67) The production method according to (64), wherein the moisture contained in the oil and fat composition is partially dehydrated by 12 to 76% by weight, and the water content in the oil and fat composition is 1.9 to 18% by weight.

The production method according to the above aspect, wherein the oil phase contains one or more oil-soluble emulsifiers selected from the group consisting of polyglycerol condensed ricinole esters, sugar esters, and glycerin fatty acid esters, and It is 0.7 to 6.8 times the weight of water in the oil and fat composition; the water-soluble antioxidant is selected from one or more of vitamin C, glycine, valine, serine, and catechin; The moisture contained in the oil composition is partially dehydrated by 12 to 76% by weight, so that the moisture content in the oil composition is 1.9 to 18% by weight.

(69) A method for producing an unsaturated fatty acid oil or fat, comprising the unsaturated fat-containing fat or oil, comprising the oil or fat composition according to (57), wherein the ratio is 0.1 to 40% by weight.

(70) A method for preventing oxidation of an unsaturated fatty acid oil or fat, which comprises containing an unsaturated fatty acid oil and fat, and adding the oil or fat composition as described in (57) to a ratio of 0.1 to 40 weight%.

According to the present invention, it is possible to provide an antioxidant oil-and-fat composition having an extremely high oxidation resistance by using an edible raw material which is widely used, and by using the same, it is possible to provide a highly unsaturated fatty acid containing oil or the like having high oxidation stability.

The antioxidant oil composition of the present invention is high in oxidation resistance. As a mode of use thereof, only this is mixed with a subject to which an antioxidant force is to be imparted. The antioxidant oil-and-fat composition of the present invention is a water-based emulsified oil-and-fat composition, and when used in oils and fats, the oil and fat can be easily dispersed.

The fat of the object to be used can be widely used as long as it is a fat or oil containing an unsaturated fatty acid. Therefore, it can also be used for the stabilization of oils and fats generally used such as soybean oil or rapeseed oil. Further, when it is used for a fat or oil containing a fatty acid having a plurality of unsaturated bonds, which is called PUFA, the performance of the antioxidant oil-and-fat composition of the present invention is remarkably exhibited, and preferable results can be obtained. Further, in the present invention, docosahexaenoic acid is abbreviated as DHA, and eicosapentaenoic acid is abbreviated as EPA. Further, the present invention is generally referred to as "PUFA oil" as it contains a large amount of such fats and oils.

The effect of the oxidation stability of the antioxidant oil-and-fat composition of the present invention is carried out by adding a predetermined amount of the antioxidant oil-and-fat composition to the predetermined oil and fat, and measuring the peroxide value (POV) in a state of being stored at a constant temperature. . The longer the time to suppress the rise of POV, the stronger the oxidation stability is considered. Specific measurement methods are described in the examples, due to the phase Stirring is required for the accelerated test at a higher temperature test than the assumed use pattern.

The unit of POV is "meq/Kg", and the unit of the present invention as a POV alone is meq/Kg.

In addition, the simple evaluation method can obtain certain judgment indicators by CDM test. Here, CDM (CONDUCTMETRIC DETERMINATION METHOD) is a value (time) indicating the oxidation stability of fats and oils, and can be used as an evaluation index of oxidation stability. The larger the measured value of the CDM value (time), the more excellent the oxidation stability.

The CDM test can be carried out using a dedicated test machine "Rancimat". The method, the specific measurement method is also described in the examples, and is an accelerated test at a temperature higher than the assumed use state, and the measurement result is agitation because of the measurement method for bubbling air. Further, since the antioxidant oil-and-fat composition of the present invention contains a certain amount of water, it is not measured at 120 ° C at a usual measurement temperature of 120 ° C.

The unit of the numerical value obtained as a result of the CDM test is time (hr). In the present invention, the unit of simply labeling the CDM value or the like is also time (hr).

The term "water-soluble antioxidant" as used in the present invention means an antioxidant which is soluble in water. Specific examples thereof include vitamin C (abbreviated as VC in the present specification), catechin, tea extract, amino acid, and bayberry extract, and more preferably vitamin C, tea extract, or amino acid. For vitamin C, amino acid.

The amino acid is preferably selected from the group consisting of glycine, glutamic acid, alanine, valine, lysine, tryptophan, methionine, valine, serine, histidine, and More than one of leucine, leucine, phenylalanine, arginine, threonine, cysteine, aspartic acid, glutamine, and aspartame, preferably selected from the group consisting of Aminic acid, glutamic acid, alanine, valine, lysine, One or more of tryptophan, methionine, valine, serine, histidine, isoleucine, leucine, and phenylalanine, more preferably selected from the group consisting of glycine and glutamic acid One or more of alanine, lysine, lysine, tryptophan and methionine.

Further, a water-soluble antioxidant may be added as a salt. For example, sodium glutamate may be added instead of glutamic acid, or sodium asparagate may be added instead of aspartic acid. Similarly, sodium ascorbate can be used in place of vitamin C.

In the present invention, in the case of "water-soluble antioxidant" or "amino acid", these salts are also included.

In the present invention, these may be appropriately selected and used in combination of one or more kinds. By using a suitable water-soluble antioxidant, a strong antioxidant force can be exhibited to obtain an antioxidant oil-and-fat composition.

In this tea extract, the body of action can be said to be catechin. Therefore, in the case of using a tea extract, there is also a case where it is labeled "catechin". In addition, catechins or tea extracts are also collectively referred to as "polyphenols".

Further, the water-soluble antioxidant referred to herein is not limited to the conventional water-soluble antioxidant, and of course, contains a water-soluble component newly found to have an antioxidant power. Particularly with regard to amino acids, it also includes new antioxidants found according to this study.

The present invention has an advantage in that it is exhibited in vitamin C which is approved for use in a plurality of countries and which has been confirmed to have safety from long-term dietary experience, and exhibits an antioxidant power which exceeds the synthetic antioxidant.

The amount of the water-soluble antioxidant of the present invention is required to be contained in the aqueous phase in an amount of 2.5 to 65% by weight, preferably 10 to 63% by weight, more preferably 13 to 60% by weight. By using a suitable water-soluble antioxidant in an appropriate amount, it can express strong antioxidant power. To the antioxidant grease composition.

The aqueous phase of the present invention refers to a mixture of water and a material soluble in water among the raw materials of the antioxidant oil composition.

In the antioxidant oil-and-fat composition of the present invention, the aqueous phase is contained in an amount of from 1 to 38% by weight, and more preferably from 3 to 34% by weight, more preferably from 5 to 30% by weight. The strong antioxidant power of the antioxidant oil composition of the present invention is exerted by containing an appropriate amount of the aqueous phase.

In the present invention, a sufficient water-soluble solid component is contained in the aqueous phase to exert a preferable antioxidant power. In the present invention, the water-soluble solid content in the aqueous phase is from 18 to 79% by weight, and the amount is preferably from 30 to 79% by weight, more preferably from 35 to 79% by weight. Further, the amount of the water-soluble solid component referred to herein includes the amount of the water-soluble antioxidant.

As the water-soluble solid component other than the water-soluble antioxidant, various materials which can be used as foods or food additives can be used. In particular, sugars are ideal, low in cost, and have an effect of further increasing antioxidant power. Among the saccharides, one or more of various disaccharides and dextrins, including various sugars, sucrose, and maltose, which are selected from the group consisting of sugar alcohols, oligosaccharides, and glucose, are preferred, and sugar alcohol, glucose, and sucrose are preferred. , dextrin, maltose, most preferably sucrose or sugar alcohol.

Among the sugar alcohols, glycerin, maltitol, sorbitol, erythritol, reduced balaginose, lactitol, xylitol, and mannitol are preferred, and glycerin, maltitol, sorbitol, and erythritol are preferred. Alcohol, more preferably sorbitol or erythritol.

When it is necessary to use one or more kinds of appropriate sugars and to make the water-soluble solid content in the aqueous phase an appropriate amount, precipitation can be suppressed, and strong antioxidant power can be exhibited to obtain an antioxidant oil-and-fat composition.

The oil phase referred to in the present invention means that the oil-soluble component in the raw material of the antioxidant oil-and-fat composition of the present invention is dissolved in oil. As the oil, various oils such as soybean oil or rapeseed oil, fractionated palm oil, and highly unsaturated fatty acid oils and the like can be used. However, the fat or oil used at this stage is preferably used in the production step by using soybean oil or the like and mixing the prepared antioxidant oil composition with a highly unsaturated fatty acid oil. Further, in the case where the raw material has no oil-soluble component other than oil, the oil itself is referred to as an oil phase.

The oil-soluble component in the raw material of the present invention is an oil-soluble emulsifier as needed. Further, in the present invention, an emulsifier or lecithin having an HLB of 7 or less is defined as an oil-soluble emulsifier. The oil-soluble emulsifier is preferably one or more selected from the group consisting of polyglycerol esters, sugar esters, sorbitol esters, monoglycerin fatty acid esters, and lecithins, and more preferably polyglycerol esters, sugar esters, and distilled monoglycerides. Lecithin is preferred, especially polyglycerol esters, of which polyglycerol condensed ricinoleate is preferred. Further, the polyglycerol condensed ricinoleate may be abbreviated as PGPR.

The amount of the oil-soluble emulsifier is preferably 0.7 to 9 times, more preferably 0.7 to 6.8 times, more preferably 0.7 to the weight of the water, in the state of the antioxidant oil composition. 5 times. According to the demand, an appropriate oil-soluble emulsifier can be used in an appropriate amount to exhibit a strong antioxidant force, and an antioxidant oil-and-fat composition can be obtained.

In the antioxidant oil-and-fat composition of the present invention, it is preferred that the aqueous phase be dispersed in the oil phase with a particle diameter of 300 nm or less. The particle diameter is preferably 160 nm or less, more preferably 130 nm or less.

By forming an appropriate particle diameter, a strong antioxidant force can be stably exhibited. Further, in the case where precipitation occurs, the particle diameter is larger than 300 nm. That is, it is necessary to prevent precipitation from occurring under visual observation, and since no precipitation occurs, it is confirmed that the particle diameter is 300 nm or less. So in the embodiment, for If no precipitation occurred under visual conditions, the particle diameter was indicated to be 300 nm or less.

The particle diameter in the present invention is measured by the apparatus and conditions described below.

Device name: Nano laser particle size analyzer S, manufacturer: Malvern

10 μl of the measured lipid composition was diluted with 2 ml of hexane and measured.

(The measurement result at the 1 day after the sample is modulated is the judgment index)

Temperature: 20.0 ° C

Balance time: 240 seconds

Slot: glass trough

Measuring angle: 173 °

Positioning method: choose the most suitable location

Automatic attenuation selection: Yes

The antioxidant oil composition of the present invention contains 0.5 to 18% by weight of water. The moisture content is preferably from 1 to 15% by weight, more preferably from 1.5 to 13% by weight.

By containing appropriate moisture, no precipitation occurs in the antioxidant oil composition, and a strong antioxidant power can be exerted. Of course, the moisture is moisture entrained from the aqueous phase.

In the present invention, an unsaturated fatty acid-containing composition having an antioxidant property can be obtained by mixing the above-mentioned antioxidant oil-and-fat composition containing an unsaturated fatty acid oil.

The content of the unsaturated fatty acid oil composition in the antioxidant oil-and-fat composition is preferably from 0.1 to 100% by weight, more preferably from 3 to 95% by weight, still more preferably from 5 to 91% by weight. A preferred oxidation resistance can be obtained by containing an appropriate amount of the antioxidant oil composition.

Further, the fat or oil used in the preparation of the antioxidant oil composition may be an unsaturated fatty acid containing oil. In this case, the antioxidant oil composition is equivalent to containing an unsaturated fatty acid oil. Composition. That is, the content of the antioxidant fat or oil composition in the unsaturated fatty acid oil composition is 100% by weight.

In the present invention, in the antioxidant oil-and-fat composition of the present invention, the higher the concentration of the water-soluble antioxidant, the higher the antioxidant strength. That is, in the PUFA oil containing the same amount of water-soluble antioxidant in the system, the content of the water-soluble antioxidant is large, and the content of the antioxidant oil composition is small, and the antioxidant oil composition is less than the water-soluble antioxidant. If the content is high, the tendency of high antioxidant power is observed.

The concentration of the water-soluble antioxidant in the antioxidant oil-and-fat composition of the present invention is preferably from 1 to 25% by weight, more preferably from 2 to 15% by weight, most preferably from 3.5 to 7% by weight. By forming a desired concentration, a better oxidation resistance can be obtained.

In the present invention, the content of DHA and EPA in the unsaturated fatty acid-containing composition is preferably 0.1 to 60% by weight. The amount is preferably from 1 to 50% by weight, more preferably from 5 to 40% by weight.

By containing an appropriate amount of DHA or EPA, a composition containing an unsaturated fatty acid or the like which can expect a physiological effect or the like can be obtained.

Hereinafter, a method of preparing the antioxidant oil-and-fat composition of the present invention will be described based on an example.

In the present invention, a water-soluble antioxidant and a saccharide are dissolved in water to prepare an aqueous phase. Here, these ingredients must be substantially dissolved in the aqueous phase. Further, the judgment of the substantial dissolution was carried out by placing 5 ml of the aqueous phase in a centrifuge tube having a volume of 20 ml at 20 ° C, and centrifuging at 3000 G for 1 minute. Even in the case of this treatment, the state of the precipitate was not confirmed by visual observation, and it was judged that it was substantially dissolved. In the present invention, the case of "containing in the aqueous phase" is as above, meaning that it exists in a state of being dissolved in the aqueous phase.

Further, in the case where precipitation occurs in the aqueous phase, an antioxidant oil composition having high oxidation resistance may not be obtained.

The oil phase is prepared by dissolving the oil-soluble component in the oil. In the present invention, an oil-soluble emulsifier is used as the oil-soluble component.

Next, the oil phase and the aqueous phase are mixed and emulsified to form an oil-in-oil emulsified oil composition. The emulsification at this time can easily obtain a preferred antioxidant oil composition by using an emulsifier generally used. Specifically, a high-pressure homogenizer or an ultrasonic emulsifier, or a two-liquid collision type emulsification device of a wet jet mill can be used. The specified antioxidant grease composition can be obtained by using a suitable emulsifying device. Further, in the case of using a high-pressure homogenizer, the general emulsification conditions are 30 to 40 MPa and 10 to 30 Pa ‧ S.

By using a general emulsifier, it is possible to easily refine the particle diameter, which may be associated with a large amount of the water-soluble solid component in the aqueous phase in a dissolved state.

In the present invention, it is preferred to use an appropriate emulsifier to form a particle diameter of 300 nm or less and emulsify. The particle diameter is preferably 160 nm or less, more preferably 130 nm or less. By having a particle diameter of a certain value or less, a preferred antioxidant oil composition can be obtained from the viewpoint of oxidation resistance or stability.

In the present invention, it is preferred to dehydrate a part of the water after emulsification. The method of dehydration may cause the gas to be foamed or depressurized, but the method is not limited. However, among the water contained in the prepared dehydrated product, it is preferable to partially dehydrate 12 to 76% by weight, and preferably 20 to 67% by weight. By performing appropriate partial dehydration, a strong antioxidant force can be exhibited to obtain an antioxidant oil composition. In addition, proper partial dehydration can prolong the time for precipitation and increase the value of the product.

Further, in the case where precipitation occurs, since the precipitate is considered to be the main body of the antioxidant oil-and-fat composition, it is considered that the oxidation resistance cannot be exhibited unless stirring is performed. If the strong antioxidant power is exhibited, it becomes very difficult to use if it is continuously stirred. That is, the antioxidant oil composition of the present invention desirably does not precipitate.

The antioxidant oil composition of the present invention contains a certain amount of water even in the case of partial dehydration. Therefore, the use of the oil and fat of the antioxidant oil-and-fat composition is difficult to use as a fat for heating conditioning such as frying.

That is, the antioxidant oil-and-fat composition of the present invention is particularly suitable for use in the stabilization of a fat or oil containing a highly unsaturated fatty acid called PUFA oil.

Hereinafter, examples will be described.

In addition, the "sugar powder" in the formula uses micronized sugar.

[Examples]

Discussion 1

In the formulation of Table 1-1, the sample was prepared by following the "○ Modulation method of antioxidant oil composition (Research 1)".

The obtained sample was evaluated in accordance with "○CDM oxidation stability evaluation method (Study 1)". The results are shown in Table 1-2.

Further, in the present study, the particle diameter after the emulsification operation was not visually observed by the apparatus, and it was confirmed by visual observation that no precipitation occurred, and it was judged that the particle diameters were all 300 nm or less.

Table 1-1 formula

‧The catechins use Sunphenon 90S, manufactured by Sun Chemical Co., Ltd.

‧ Soybean oil is made from soy white skein made by Fuji Oil Co., Ltd.

‧TBHQ is manufactured by Amalfi (Product Number 3015200).

‧ All formulations in the aqueous phase were not precipitated in the aqueous phase at the time of preparation.

○ Modulation method of antioxidant oil composition (Study 1)

1. Following the formulation, the aqueous phase ingredients are dissolved in water.

2. Following the formulation, the oil phase ingredients are dissolved in the oil.

3. The aqueous phase was poured into the oil phase and mixed with a homomixer.

4. Further, a high-pressure homogenizer (37 MPa, 20 Pa‧S) was emulsified to form an oil-in-oil emulsion to form a sample.

○ CDM oxidation stability evaluation method (discussion 1)

1. For each fish oil 9 containing DHA 20.0% EPA 5.7%, each sample 1 was added and stirred.

2. Mix 1 mixture with CDM measuring device (MDM test by Metrohm) The test "Rancimat" was used to evaluate the oxidation stability at 96 ° C, air injection amount of 20.0 L/h, and sample deposition amount of 3.0 g.

3. When the CDM value of Comparative Example 1-2 or more was obtained, it was judged as pass.

Inspection

By adding an antioxidant oil composition prepared in a prescribed formulation, the oxidation stability of fish oil can be significantly improved. The improvement effect is beyond the TBHQ.

Discussion 2 (1) About the types of oil-soluble emulsifiers

In the formulation of Table 2-1, the sample was prepared by following the "○ Modulation method of the oil composition (Study 2)". The obtained sample was evaluated in accordance with "○POV oxidation stability evaluation method (Study 2)". The results are shown in Table 2-2.

Further, in the present study, the particle diameter after the emulsification operation was not measured by the apparatus, and the sample of the examples was visually confirmed to have no precipitation, and it was judged that the particle diameters of the examples were all 300 nm or less.

‧The catechins use Sunphenon 90S, manufactured by Sun Chemical Co., Ltd.

‧ Soybean oil is made from Soybean White Co., Ltd. made by Fuji Oil Co., Ltd.

‧ "Oil-soluble emulsifier/water" means the amount of the oil-soluble emulsifier relative to water in the antioxidant oil composition.

‧TBHQ uses Amalfi products (Product Number 3015200)

‧All of the aqueous phase formulations were not precipitated in the aqueous phase at the time of preparation.

○ Modulation method of oil composition (Study 2)

1. The components classified in the aqueous phase and the components classified in the oil phase are individually mixed and dissolved. Further, TBHQ is dissolved in the oil phase.

2. The aqueous phase and the oil phase are mixed and slightly emulsified into an oily water type.

3. The emulsion of 2 was emulsified into a water-in-oil emulsion by a high pressure homogenizer (37 MPa, 20 Pa ‧ S).

○ POV oxidation stability evaluation method (discussion 2)

1. 7.5 g of each sample was diluted 4 times with a fat containing 19.3% of EPA and 45.4% of DHA.

2. Pour 1 diluted fat into a 50 ml glass bottle and cover, place in a 60 ° C incubator, and stir at 80 rpm.

3. Samples were taken on day 5 and the peroxide price (POV) was measured. The measurement of POV followed the benchmark grease analysis test method.

4. Samples with a POV of 14 or less on the fifth day were acceptable.

Inspection 1

‧ TBHQ is a potent antioxidant, and the POV of the control group (Comparative Example 2-1) is 53.1, which can be suppressed to 15.2. The anti-oxidation oil and fat composition of the present invention has been confirmed to have a function of suppressing the rise of POV. In addition, in the case of using an oil-soluble emulsifier in combination, the effect is further improved.

‧ In the present invention, the oil-soluble emulsifier used is preferably a polyglycerol ester, a sugar ester or a distilled monoglyceride, particularly preferably a polyglycerol ester, of which polyglycerol condensed ricinoleate is preferred.

‧The use of high HLB emulsifiers will reduce the effect of inhibiting the rise of POV.

Discussion 2 (2) About the types of oil-soluble emulsifiers

In the formulation of Table 2-3, the sample was prepared by following the "○ Modulation method of the oil composition (Study 2)". The obtained sample was evaluated in accordance with "○CDM oxidation stability evaluation method (Study 2-2)". The results are shown in Tables 2-4.

Further, in the present study, the particle diameter after the emulsification operation was not measured by the apparatus, and the sample of the examples was visually confirmed to have no precipitation, and it was judged that the particle diameters of the examples were all 300 nm or less.

‧ Soybean oil is made from soy white skein made by Fuji Oil Co., Ltd.

‧Vitamin E uses "E-Mix 70L" made by Eisai Food Chemicals Co., Ltd.

‧ Lecithin is made from soy lecithin.

‧Emulsifier 1 is a polyglycerol condensed ricinoleic acid ester "CRS-75" manufactured by Sakamoto Pharmaceutical Co., Ltd.

‧In all formulations, no precipitation was confirmed in the aqueous phase at the time of preparation.

○ CDM oxidation stability evaluation method (Study 2-2)

1. 2 parts of each sample was added and stirred with respect to 8 parts of PUFA oil containing 37% of DHA and 1.9% of EPA.

2. The mixture of 1 was injected into the air at 96 ° C using a CDM measuring device (CDM testing machine "Rancimat" manufactured by Metrohm Co., Ltd.). The oxidation stability was evaluated under the conditions of 20.0 L/h and a sample insertion amount of 3.0 g.

3. Those who obtained the CDM values of Comparative Examples 2-4 and above were judged to be qualified.

‧ Since Comparative Examples 2-5, 2-6, and 2-7 produced precipitation at the time of preparation of the antioxidant oil-and-fat composition, the subsequent evaluation of the antioxidant power was not performed.

Study 2

‧ As in the above, the use of lecithin also shows good antioxidant power.

‧ Experimentally, vitamin E, an oil-soluble antioxidant, was added, but the effect was not confirmed.

Discussion 3 Discussion on various water-soluble solid components

In the formulation of Table 3-1, the sample was prepared by following the "○ Modulation method of the oil composition (Study 3)". The obtained sample was evaluated in accordance with "○CDM oxidation stability evaluation method (Study 3)". The results are shown in Table 3-2.

Further, in Examples 3 to 15 and Comparative Examples 3 to 9, the method described in "Oxidation Stability Evaluation Method for ○POV (Research 3)" was carried out. The results are shown in Table 3-3.

‧Dextrin 1 series uses SUNDEK 150 manufactured by Sanwa Starch Industrial Co., Ltd.

‧Oligof fructose is made from oligofructose

‧ Maltodextrin uses "Pinedex # 4" manufactured by Matsutani Chemical Co., Ltd.

‧ Polydextrin uses "Litesse Ultra" made by Denisco.

‧Emulsifier is a polyglycerol condensed ricinoleic acid ester "CRS-75" manufactured by Sakamoto Pharmaceutical Co., Ltd.

‧ Soybean oil is made from soy white skein made by Fuji Oil Co., Ltd.

‧Glycerin is made from "Food Additive Glycerin" manufactured by Kishida Chemical Co., Ltd.

‧ "Particle diameter (day 1) (nm)" describes the value of the particle diameter on the first day after the measurement of the emulsification step. Here, the case where no precipitation occurs and the measurement result is a double peak is described as W. Further, the particle diameter was not measured, but the sample which was not precipitated by visual observation was described as "unprecipitated".

‧In all formulations, no precipitation was confirmed in the aqueous phase at the time of preparation.

○ Modulation method of oil composition (Study 3)

1. The components classified in the aqueous phase and the components classified in the oil phase are individually mixed and dissolved.

2. The aqueous phase and the oil phase are mixed and slightly emulsified into an oily water type.

3. The emulsion of 2 was emulsified into a water-in-oil emulsion by a high pressure homogenizer (37 MPa, 20 Pa ‧ S).

○ CDM oxidation stability evaluation method (discussion 3)

1. Each sample was diluted 4-fold with PUFA oil (containing EPA 19.8%, DHA 45.4%).

2. 3.0 g of the diluted sample of 1 was used as a CDM measuring apparatus (CDM testing machine "Rancimat" manufactured by Metrohm Co., Ltd.), and the air blowing amount was 20.0 L at 96 ° C. The oxidation stability was evaluated under conditions of /h, a sample insertion amount of 3.0 g, and a water amount of 70 ml. Further, the soybean oil was diluted 4 times with PUFA oil in place of the sample, and the value measured in the same manner was taken as "the CDM value of the control fat".

3. The CDM value of each diluted sample obtained in 2 was divided by the "CDM value of the control oil", and 2.9 or more was acceptable.

Further, in the case of a sample which precipitates at the time of measurement, the measurement of the CDM value is not carried out in principle.

(The result of measuring the CDM value of 3.0 g of soybean oil by the conditions of the above 2 was 20 hr).

○ POV oxidation stability evaluation method (discussion 3)

1. 4 parts by weight of eucalyptus oil ("DHA22K" manufactured by Maruha Nichiro Foods Co., Ltd.) was mixed with 1 part by weight of the samples of Examples 3-15 and Comparative Examples 3-9.

2. 50 ml of the obtained blending oil was poured into a 100 ml-capacity tall beaker, shaved with aluminum foil, and stirred at 80 rpm in an open system 60 ° C incubator.

3. After sampling over time and measuring the peroxide price (POV), the POV measurement is followed. Iodine titration.

4. On the 10th day, the POV was 5.0 or less. In addition, the POV of 1 or more on the third day was unacceptable.

Further, as a control group, 4 parts by weight of the same eucalyptus oil was mixed with 1 part by weight of soybean oil.

Inspection

‧ It has been confirmed that the use of various sugars in the water-soluble solid component can suppress the occurrence of precipitation.

‧Comparative Example 3-8, the occurrence of precipitation was observed at the first day of the stage. In principle, precipitation occurs The measurement of the CDM value is not performed, but the CDM value is experimentally measured. As a result, the CDM values of Examples 3 to 3 in which granulated sugar was added and Examples 3 to 8 in which sorbitol was added were higher. From this observation, it has been confirmed that by using a saccharide which is considered to have no antioxidant power, not only the stability of emulsification but also the antioxidant power is enhanced.

‧In addition, the CDM value is a value obtained by measuring the oxidation resistance of the air under agitation, and is applicable to the food stored in a state of standing in principle, and it is presumed that the precipitation is caused by the precipitation. The oxidizing power is low.

Discussion 3 2 Discussion of various water-soluble solid components

In the formulation of Table 3-4, the sample was prepared by following the "○ Modulation method of the oil composition (Research 3)". The obtained sample was evaluated in accordance with "○CDM oxidation stability evaluation method (Study 3: 2)". The results are shown in Tables 3-5.

‧The catechins use Sunphenon 90S, manufactured by Sun Chemical Co., Ltd.

‧ Soybean oil is made from Soybean White Co., Ltd. made by Fuji Oil Co., Ltd.

‧TBHQ uses Amalfi products (Product Number 3015200)

‧All of the aqueous phase formulations were not precipitated in the aqueous phase at the time of preparation.

○ Modulation method of oil composition (Study 3: 2)

1. For Examples 3-16, the components classified in the aqueous phase and the components classified in the oil phase were individually mixed and dissolved.

For Comparative Examples 3-10, 3-11, only the oil phase was prepared as a sample.

2. For Examples 3-16, the aqueous phase and the oil phase were mixed and slightly emulsified into an oil-in-water type.

3. The emulsion of 2 was emulsified into a water-in-oil emulsion by a high pressure homogenizer (37 MPa, 20 Pa ‧ S).

○ CDM oxidation stability evaluation method (Study 3: 2)

1. To 1 part by weight of each sample, 9 parts by weight of PUFA oil (containing 19.3% of EPA and 45.4% of DHA) was added for dilution.

2. 3.0 g of the diluted sample of 1 was used as a CDM measuring apparatus (CDM testing machine "Rancimat" manufactured by Metrohm Co., Ltd.), and the air blowing amount was 20.0 L at 96 ° C. The oxidation stability was evaluated under conditions of /h, a sample insertion amount of 3.0 g, and a water amount of 70 ml.

3. The values obtained by using the samples of Comparative Example 3-11 and Examples 3-16 were divided by the values obtained using the samples of Comparative Examples 3-10, and as a result of 2 or more, it was judged to be acceptable.

Inspection

‧ Among the evaluation systems for mixing a large amount of PUFA oil, the antioxidant oil composition of the present invention exhibits high oxidation resistance beyond TBHQ. Further, in the evaluation system, the total amount of DHA and EPA was 58.7 wt%. In other words, a composition containing an unsaturated fatty acid oil containing about 60% by weight of DHA and EPA in total is also obtained, and high stability is also obtained.

Discussion on the study of 4 amino acids of antioxidants

In the formulation of Table 4-1, the sample was prepared by following the "○ Modulation method of the oil composition (Study 4)". The obtained sample was evaluated in accordance with "○CDM oxidation stability evaluation method (Study 4)". The results are shown in Table 4-2.

‧ Soybean oil is made from soy white skein made by Fuji Oil Co., Ltd.

‧Emulsifier is a polyglycerol condensed ricinoleic acid ester "CRS-75" manufactured by Sakamoto Pharmaceutical Co., Ltd.

‧Glycine and serine are used at the food additive level manufactured by Concord Fermentation Biochemical Co., Ltd. The other amino acid used was a food additive grade manufactured by Nippon Chemical Co., Ltd.

‧ In all formulations, the water phase at the time of preparation was not confirmed to precipitate.

○ Modulation method of oil composition (Study 4)

1. The components classified in the aqueous phase and the components classified in the oil phase are individually mixed and dissolved.

2. The aqueous phase and the oil phase are mixed and slightly emulsified into an oily water type.

3. The emulsion of 2 was emulsified into a water-in-oil emulsion by a high pressure homogenizer (37 MPa, 20 Pa ‧ S).

○ CDM oxidation stability evaluation method (discussion 4)

1. One part of each sample was added and stirred with respect to 9 parts of PUFA oil containing DHA 19.1% and EPA 37.3%.

2. The mixture of 1 was injected into the air at 96 ° C using a CDM measuring device (CDM testing machine "Rancimat" manufactured by Metrohm Co., Ltd.). The oxidation stability was evaluated under the conditions of 20.0 L/h and a sample insertion amount of 3.0 g.

The sample of 3.1 was compared with the control group using soybean oil, and the CDM value of 1.2 times or more was judged as qualified.

Inspection

The amino acid is different in solubility depending on the type, and the amino acid having a low solubility is also low in the amount of the aqueous phase, and the antioxidant power tends to be weak. However, in the case of using any of the amino acids, the tendency of the antioxidant force to increase was also confirmed.

Discussion 4 2 Research on Amino Acids of Antioxidants (2)

In order to compare the antioxidant power of each amino acid, the concentration of the amino acid of the aqueous phase was combined with 144 mM or 25 mM for comparative study.

In the formulation of Table 4-3, the sample was prepared by following the "○ Modulation method of the oil composition (Study 4)". The obtained sample was evaluated in accordance with "○CDM oxidation stability evaluation method (Study 4-2)". The results are shown in Table 4-4.

Table 4-3 formula

‧ Soybean oil is made from soy white skein made by Fuji Oil Co., Ltd.

‧Emulsifier is a polyglycerol condensed ricinoleic acid ester "CRS-75" manufactured by Sakamoto Pharmaceutical Co., Ltd.

• In all formulations, no precipitation was confirmed in the aqueous phase at the time of preparation.

○CDM oxidation stability evaluation method (Study 4 of 2)

1. One part of each sample was added and stirred with respect to 9 parts of fish oil containing 20.0% of DHA and 5.7% of EPA.

2. The mixture of 1 was subjected to a CDM measuring apparatus (CDM tester "Rancimat" manufactured by Metrohm Co., Ltd.) at a rate of 20.0 L/h at 96 ° C. The oxidation stability was evaluated under the conditions of a sample insertion amount of 3.0 g.

3. The CDM value of the study example 4-1 or higher was judged to be acceptable.

Inspection

‧In order to compare the antioxidant power per molar concentration of each amino acid, adjust the amino acid of the comparative object to a concentration that is easy to dissolve, and conduct an experiment.

‧ As shown in Table 4-4, among all the amino acids in the experiment, the CDM value of the research example 4-1 or higher was judged to be acceptable.

‧ Based on the above results, it is estimated that the oil composition can be prepared at the concentration specified in the present invention, and sufficient oxidation resistance can be exhibited.

Discussion 5 Study on solid content, antioxidant amount, etc.

In the formulation of Table 5-1, the sample was prepared by following the "○ Modulation method of the oil composition (Study 5)". The obtained sample was evaluated in accordance with "○CDM oxidation stability evaluation method (Study 5)". The results are shown in Table 5-2.

‧The catechins use Sunphenon 90S, manufactured by Sun Chemical Co., Ltd.

‧ Soybean oil is made from Soybean White Co., Ltd. made by Fuji Oil Co., Ltd.

‧Emulsifier is a polyglycerol condensed ricinoleic acid ester "CRS-75" manufactured by Sakamoto Pharmaceutical Co., Ltd.

• In all formulations, no precipitation was confirmed in the aqueous phase at the time of preparation.

○ Modulation method of oil composition (Study 5)

1. The ingredients classified in the aqueous phase are mixed and dissolved into an aqueous phase.

2. For grease, follow the formula to dissolve the emulsifier to form the oil phase.

3. The oil phase is poured into the aqueous phase and mixed with a homomixer to form an emulsion.

4. Further, it was emulsified into a water-in-oil emulsion by a high-pressure homogenizer (37 MPa, 20 Pa‧S).

○ CDM oxidation stability evaluation method (discussion 5)

1. 2 parts of each sample was added and stirred with respect to 8 parts of PUFA oil containing 37% of DHA and 1.9% of EPA.

2. The mixture of 1 was subjected to a CDM measuring apparatus (CDM tester "Rancimat" manufactured by Metrohm Co., Ltd.) at a rate of 20.0 L/h at 96 ° C. The oxidation stability was evaluated under the conditions of a sample insertion amount of 3.0 g.

3. The control group using soybean oil with respect to the sample of Substitute 1 was judged to be qualified by the CDM value of 1.2 times or more.

Inspection

‧ By setting the water-soluble solid content and the water-soluble antioxidant amount to a predetermined amount, a fat or oil composition having high oxidation resistance can be obtained.

Discussion 6 Study on solid content, antioxidant amount, etc. 2

In the formulation of Table 6-1, the sample was prepared by following the "○ Modulation method of the oil composition (Study 6)". The obtained sample was evaluated in accordance with "○CDM oxidation stability evaluation method (Study 6)". The results are shown in Table 6-2.

‧The catechins use Sunphenon 90S, manufactured by Sun Chemical Co., Ltd.

‧ Soybean oil is made from soy white skein made by Fuji Oil Co., Ltd.

‧Emulsifier is a polyglycerol condensed ricinoleic acid ester "CRS-75" manufactured by Sakamoto Pharmaceutical Co., Ltd.

• In all formulations, no precipitation was confirmed in the aqueous phase at the time of preparation.

○ Modulation method of oil composition (Study 6)

1. The components classified in the aqueous phase are mixed by a formulation to dissolve into an aqueous phase.

2. For grease, follow the formula to dissolve the emulsifier to form the oil phase.

3. The oil phase is poured into the aqueous phase and mixed with a homomixer to form an emulsion.

4. Further, it was emulsified into a water-in-oil emulsion by a high-pressure homogenizer (37 MPa, 20 Pa‧S).

○ CDM oxidation stability evaluation method (study 6)

1. 2 parts of each sample was added and stirred with respect to 8 parts of PUFA oil containing 37% of DHA and 1.9% of EPA.

2. The mixture of 1 was subjected to a CDM measuring apparatus (CDM tester "Rancimat" manufactured by Metrohm Co., Ltd.) at a rate of 20.0 L/h at 96 ° C. The oxidation stability was evaluated under the conditions of a sample insertion amount of 3.0 g.

3. The control group using soybean oil with respect to the sample of Substitute 1 was judged to be qualified by the CDM value of 1.2 times or more.

Inspection

‧ It is confirmed that the water-soluble solid content is within the range specified by the difference in the formulation, and it is confirmed that the strong antioxidant power is exhibited.

Discussion 7 Discussion of Manufacturing Law

Verify the difference in antioxidant power according to the manufacturing method.

In the formulation of Table 7-1, the sample was prepared by following the "○ Modulation method of the oil composition (Study 7)". The obtained sample was subjected to the sample for measuring the oxidation resistance according to Table 7-2, and placed in a grease oxidation stability analyzer to measure the CDM value. The measurement conditions were 96 ° C, the air injection amount was 20.0 L/h, the sample insertion amount was 3.0 g, and the amount of water was 70 ml. In addition, the "antioxidant force measurement sample" was prepared by following the formulation mixing and lightly stirring and homogenizing.

The CDM values are shown in Table 7-3. With respect to Comparative Example 7-1, 1.5 times or more was acceptable.

Table 7-1 formula

‧The catechins use Sunphenon 90S, manufactured by Sun Chemical Co., Ltd.

‧ Soybean oil is made from Soybean White Co., Ltd. made by Fuji Oil Co., Ltd.

‧Emulsifier is a polyglycerol condensed ricinoleic acid ester "CRS-75" manufactured by Sakamoto Pharmaceutical Co., Ltd.

‧ PUFA oil uses a total of 56.4% by weight of fats and oils containing DHA and EPA.

○ Modulation method of oil composition (Study 7)

1. The ingredients classified in the aqueous phase in the formulation are mixed and dissolved into an aqueous phase.

2. For grease, follow the formula to dissolve the emulsifier to form the oil phase.

3. The oil phase is poured into the aqueous phase and mixed with a homomixer to form an emulsion.

4. Further, it was emulsified into a water-in-oil emulsion by a high-pressure homogenizer (37 MPa, 20 Pa‧S).

Inspection

Modification was made by changing the concentration of the antioxidant of the antioxidant oil composition, and finally the antioxidant was adjusted to the same amount, and the CDM value was measured.

As shown in Table 7-3, if the concentration of the antioxidant of the antioxidant oil composition is a predetermined value, high oxidation resistance can be exhibited.

Further, the concentration of the antioxidant in the antioxidant oil-and-fat composition was made to be more concentrated in Example 7-4, and it was confirmed that the antioxidant resistance was higher.

Discussion on the verification of 8 parts of dehydration

In the experiment A to X in Table 8-1, the formulation described in the "before the dehydration step" was followed by "modulation method of the oil composition (Research 8)", and the oil and fat composition was prepared. Then, partial dehydration was carried out by passing nitrogen gas. The "after dehydration step" in Table 8-1 refers to the amount of water dehydrated as the dewatering operation is reduced, and the calculated composition after dehydration is described.

In Table 8-1, the particle diameter of each sample is appropriately described.

The obtained sample was subjected to "○CDM oxidation stability evaluation method (Study 3)". The results are shown at 8-2.

‧VC refers to the use of ascorbic acid.

‧The catechins use Sunphenon 90S, manufactured by Sun Chemical Co., Ltd.

‧ Soybean oil is made from soy white skein made by Fuji Oil Co., Ltd.

‧Emulsifier is a polyglycerol condensed ricinoleic acid ester "CRS-75" manufactured by Sakamoto Pharmaceutical Co., Ltd.

• In all formulations, no precipitation was confirmed in the aqueous phase at the time of preparation.

○ Modulation method of oil composition (Study 8)

1. The components classified in the aqueous phase are mixed by a formulation to dissolve into an aqueous phase.

2. For grease, follow the formula to dissolve the emulsifier to form the oil phase.

3. The oil phase is poured into the aqueous phase and mixed with a homomixer to form an emulsion.

4. Further, it was emulsified into a water-in-oil emulsion by a high-pressure homogenizer (37 MPa, 20 Pa‧S).

5. Partial dehydration is carried out by passing nitrogen.

Inspection

In the present study, the particle diameter was reduced by performing appropriate partial dehydration, and it was confirmed that the effect of precipitation over time can be suppressed. In addition, there are cases where the antioxidant power is enhanced by dehydration.

‧ On the other hand, in the case of excessive dehydration, it has been confirmed that the precipitation is also counterproductive. For example, as in Comparative Examples 8-2, 8-3, and 8-4, if the moisture in the antioxidant fat-and-fat composition is dehydrated to less than 0.5% by weight, precipitation is not appropriate.

Discussion 9 Confirmation of effect

The oil and fat composition obtained by the present invention was confirmed by comparison of antioxidant power.

The samples are shown in Table 9-1. The effect is carried out by measurement of POV. The details of the evaluation method are carried out by the method described in the following "Oxidation Stability Evaluation Method for POV (Research 9)".

The results are shown in Figure 1.

‧ PUFA oil system uses grease containing 19.3% of EPA and 45.4% of DHA.

○ POV oxidation stability evaluation method (discussion 9)

1. Prepare the grease according to the formula in Table 9-1, pour the 50ml glass bottle and cover The mixture was placed in an incubator at 60 ° C and stirred at 80 rpm.

2. Samples were taken at the right time to measure the peroxide price (POV). The measurement of POV follows the benchmark grease analysis test method.

Inspection

As shown in Fig. 1, in the case of using the oil and fat composition of the present invention, it was revealed that the oxidation stability of the PUFA oil became a higher value than the soybean oil. Its antioxidant power is beyond the TBHQ of synthetic antioxidants.

Since the PUFA oil has a low oxidation stability and a limited use state, it is presumed that the oil and fat composition of the present invention can be used in the same manner as a general fat or oil such as soybean oil.

Moreover, in this study, the sensory evaluation was performed by the method of confirming the odor. Here, the PUFA oil using the oil and fat composition of the present invention can strongly suppress the generation of the odor such as fishy odor, and can be used in a general manner. Conventionally, for fish oil and the like, there is also a case where the odor is generated before the value of the peroxide price rises significantly, and it is also assumed that the generation of the odor has a factor different from the oxidation. However, in the present invention, the use of an oil-and-fat composition having an overwhelmingly strong antioxidant power suppresses the occurrence of the odor, and the occurrence of the odor of fish oil or the like is suggested, and the oxidation system is the main cause.

Fig. 1 is a graph showing the effect of preventing oxidation of the oil and fat composition of the present invention.

Claims (25)

An antioxidant oil composition characterized in that: 1 to 38% by weight of the aqueous phase is dispersed in the oil phase, and contains 0.5 to 18% by weight of water; and the aqueous phase is 2.5 to 65% by weight in the aqueous phase. The water-soluble antioxidant is further added with a saccharide so that the water-soluble solid component in the aqueous phase is 18 to 79% by weight in total. The antioxidant oil composition according to the first aspect of the invention, wherein the oil phase contains one or more selected from the group consisting of polyglycerol condensed ricinole ester, sugar ester, glycerin fatty acid ester, and lecithin. An oil-soluble emulsifier, which is 0.7 to 9 times the weight of water. The antioxidant oil-and-fat composition of the first aspect of the invention, wherein the water-soluble antioxidant is one or more selected from the group consisting of vitamin C, amino acid, and catechin. The antioxidant oil-and-fat composition according to the second aspect of the invention, wherein the water-soluble antioxidant is one or more selected from the group consisting of vitamin C, amino acid, and catechin. The antioxidant oil composition according to claim 3, wherein the amino acid is selected from the group consisting of glycine, glutamic acid, alanine, valine, lysine, tryptophan, and methyl sulfide. Aminic acid, proline, serine, histidine, isoleucine, leucine, phenylalanine, arginine, threonine, cysteine, aspartic acid, glutamine, One or more of aspartame. The antioxidant oil composition according to claim 4, wherein the amino acid is selected from the group consisting of glycine, glutamic acid, alanine, valine, lysine, tryptophan, and methyl sulfide. Aminic acid, proline, serine, histidine, isoleucine, leucine, phenylalanine, arginine, threonine, cysteine, aspartic acid, glutamine, One or more of aspartame. An antioxidant oil composition as described in claim 6 wherein the saccharide is selected from the group consisting of One or more of sugar alcohol, glucose, sucrose, dextrin, maltose, and oligosaccharide. The anti-oxidation oil and fat composition according to any one of the first to fifth aspects of the invention, wherein the saccharide is one or more selected from the group consisting of sugar alcohol, glucose, sucrose, dextrin, maltose, and oligosaccharide. A method for producing an antioxidant oil composition comprising the following steps: 1. The step of preparing the aqueous phase comprises: 2.5 to 65% by weight of a water-soluble antioxidant in the aqueous phase, and further adding a saccharide to make the water-soluble solid component in the aqueous phase a total of 18 to 79% by weight; The step of dispersing the aqueous phase in the oil phase is such that the ratio of the aqueous phase is from 1 to 38% by weight, and the moisture in the antioxidant oil composition is from 0.5 to 18% by weight. The production method according to the ninth aspect of the invention, wherein the oil phase contains one or more oil-soluble ones selected from the group consisting of polyglycerol condensed ricinole esters, sugar esters, glycerin fatty acid esters, and lecithin. An emulsifier which is 0.7 to 9 times the weight of water relative to the antioxidant oil composition. The production method according to claim 9, wherein the water-soluble antioxidant is one or more selected from the group consisting of vitamin C, amino acid, and catechin. The production method according to claim 10, wherein the water-soluble antioxidant is one or more selected from the group consisting of vitamin C, amino acid, and catechin. The production method according to claim 11, wherein the amino acid is selected from the group consisting of glycine, glutamic acid, alanine, valine, lysine, tryptophan, and methionine. Proline, serine, histidine, isoleucine, leucine, phenylalanine, arginine, threonine, cysteine, aspartate, glutamine, aspartame One or more of the amines. The manufacturing method according to claim 12, wherein the amino acid is selected from the group consisting of Aminic acid, glutamic acid, alanine, valine, lysine, tryptophan, methionine, valine, serine, histidine, isoleucine, leucine, phenylalanine One or more of arginine, sulphate, cysteine, aspartic acid, glutamine, and aspartame. The production method according to the ninth aspect of the invention, wherein the saccharide is one or more selected from the group consisting of sugar alcohol, glucose, sucrose, dextrin, maltose, and oligosaccharide. The production method according to claim 10, wherein the saccharide is one or more selected from the group consisting of sugar alcohol, glucose, sucrose, dextrin, maltose, and oligosaccharide. The production method according to the invention of claim 11, wherein the saccharide is one or more selected from the group consisting of sugar alcohol, glucose, sucrose, dextrin, maltose, and oligosaccharide. The production method according to the invention of claim 12, wherein the saccharide is one or more selected from the group consisting of sugar alcohol, glucose, sucrose, dextrin, maltose, and oligosaccharide. The production method according to claim 13, wherein the saccharide is one or more selected from the group consisting of sugar alcohol, glucose, sucrose, dextrin, maltose, and oligosaccharide. The production method according to claim 14, wherein the saccharide is one or more selected from the group consisting of sugar alcohol, glucose, sucrose, dextrin, maltose, and oligosaccharide. A method for producing an antioxidant oil-and-fat composition, which is characterized in that the moisture contained in the antioxidant oil composition obtained by the production method according to any one of claims 9 to 20 is dehydrated by 12 to 76. The weight % makes the moisture in the antioxidant oil composition 0.5 to 18% by weight. A composition containing an unsaturated fatty acid oil and fat, which is characterized in that it contains 0.1 to 100% by weight of the antioxidant oil-and-fat composition as described in any one of claims 1 to 7. A composition containing an unsaturated fatty acid oil, the characteristics of which are as in the scope of claim 8 The antioxidant oil composition described in the item is 0.1 to 100% by weight. The unsaturated fatty acid-containing oil-and-fat composition as described in claim 22, wherein the total content of DHA and EPA is 0.1 to 60% by weight. The unsaturated fatty acid-containing oil-and-fat composition as described in claim 23, wherein the total content of DHA and EPA is 0.1 to 60% by weight.